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A tour of Black's BBQ in Lockhart

I had to take my bride to Austin for a meeting today, so on the way back to Houston, I made a slight detour through Lockhart to my favorite BBQ joint on the planet - Blacks.

We got brisket and ribs and a couple of sides. But the good part is that they gave me a tour of the pits in the back.  Not much being cooked, since it was 2:00 on a Tuesday, but there was enough to get the idea.  I'm posting this because of the info he gave me.  They cook their meats at 300 - 350 degrees.  I thought it would have been in the low 200s.  He also said they don't cook to time or temperature, but feel.  He got out a probe and pretended to stick the brisket.  I said "kinda like the toothpick method?" and he said "exactly".

So, next time, I'm upping the temp and getting the toothpicks out.

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Dripping Springs, Texas.
Gateway to the Hill Country

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Comments

  • TUTTLE871TUTTLE871 Posts: 1,316
    Blacks is second in my list of great BBQ (Pecan Lodge is my 1). I will be down In the Hill country this weekend for 4 days and I am definitely stopping at Blacks one day and going for another round.
    That's interesting that the temp is that high.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • nolaeggheadnolaegghead Posts: 12,472
    It's open 8 days a week...must be good. 

    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • ChubbsChubbs Posts: 4,365
    edited June 2013
    Really cool @VI. You guys in TX are lucky to have so many joints. I am surprise by the higher temps too but I guess the idea is to pump the food out. Did you say, "oh you turbo the meat like Mickey?"
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Village IdiotVillage Idiot Posts: 6,947
    They have a wall with pictures of the 10 most wanted BBQ criminals, titled  WANTED: DEAD OR ALIVE.  Mickey's picture is at the top, next to the picture of his internationally famous burnt chicken wings.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • travisstricktravisstrick Posts: 4,713
    I do brisket at 300 all the time. 270-300 has been the sweet spot for me. I go between those temps depending on when I want it done. 
    Be careful, man! I've got a beverage here.
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  • Carolina QCarolina Q Posts: 7,675
    Closest good Q joint to me is about 5-600 miles away. And beyond. On the other hand, I don't have to live in Texas.  :D

    Gary, u know I'm just jerkin' yer chain. :)
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • Village IdiotVillage Idiot Posts: 6,947
    Closest good Q joint to me is about 5-600 miles away. And beyond. On the other hand, I don't have to live in Texas.  :D

    Gary, u know I'm just jerkin' yer chain. :)
    Welcome to the zoo, Michael.  Knowing you, you can take the heat.

    Now, image

    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • calikingcaliking Posts: 6,424
    I've been to Black's and loved the old school feel of the place. You walk in and know that you're in a place serious about bbq.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GA_DawgsGA_Dawgs Posts: 273
    300 I can get on board with and do for some of my cooks but 350 seems high. Guess you can't argue with success and there are definitely lots of ways to skin a cat.
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  • Austin  EggheadAustin Egghead Posts: 3,274
    The family is good people.  Love the crust on the grill.  The meat is cooked on a big, long, deeper than my waist pit with the fire on one end and the draft on the other---it aint no offset smoker.  Temp along the pit will vary probably 25-50 degrees.  A good pit master knows when to and where to move the meat to get the most out of the pit and the food.  


    Eggin in SW "Keep it Weird" TX
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  • Carolina QCarolina Q Posts: 7,675
    Now, image

    That's what I love about you, man... subtlety.  :))
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • Village IdiotVillage Idiot Posts: 6,947
     pit with the fire on one end and the draft on the other---it aint no offset smoker.  


    That's my definition of an off-set smoker.   :-O
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • According to TX Monthly, They actually cook them in a gas rotisserie (blaspheme) with WOOD SOAKED IN WATER (more blaspheme!)  for 8 hours, then refrigerate (even more.....) it for 2 days like Salt Lick. Then they rewarm it in the brick pits. Just goes to show you there are a lot of ways to skin a cat. So, if you are gonna cook like Blacks, you are going to need a hell of a lot more than a toothpick  :))

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  • I might have to remove one blasphemy. It says wood "stored in a cooler" (not in water in a cooler although I don't know why you would put it in a cooler if you weren't soaking it). It also says "it's among the weirdest smoking routines in Texas but you can't argue with the results". I'll agree that when it's good, it's as good as anybody's.

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  • flynnbobflynnbob Posts: 587

    Heading to Austin next week and I will put Blacks on my list.  Anyone ever been to the Dinosaur BBQ in Syracuse?  Good spot if you are ever passing through.

    Milton, GA.
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  • It's open 8 days a week...must be good. 

    I may be late on the draw, but when did you come back Nola?
    Birmingham, AL
    XL, Small, and Mini BGEs
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  • MickeyMickey Posts: 15,801
    Your married?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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  • nolaeggheadnolaegghead Posts: 12,472
    It's open 8 days a week...must be good. 

    I may be late on the draw, but when did you come back Nola?
    @biggreenbamagriller - Yesterday.  My productivity off-forum has already tanked.  I think I'll regret this...I'm not good at moderation.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • NecessaryIndulgNecessaryIndulg Posts: 1,093
    edited June 2013
    Mmm, I wish I could go there at least once a week for a beef rib! Gary, thank you for recommending Black's to me!

    I asked Kent for a tour when I was there in April. I loved his gentleness & hospitality so much that I did a write-up on them as soon as I got home! http://necessaryindulgences.com/2013/05/blacks-barbecue/

    Everyone there was gracious. It was even more apparent when we went to another BBQ place in the same town on the same day and it had a completely different feel to it. Maybe it's just me... but I think love, kindness, and hospitality makes food taste better. :x

    Black's Barbecue Black's Barbecue
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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